Anasazi Bean Chili Recipes

Steps:

• First pressure cook the beans by adding the water, salt and cleaned beans to the pot of the pressure cooker and bring to a boil. Then place the pressure cooker lid on the pot and pressure cook for 6 minutes on the second red ring.
• If you use different beans then Anasazi, be sure to check for the time they need to cook. Not all beans are created equal.
• Use the cold water release method to cool down the pressure cooker. This is done by pouring a stream of cold water from the tap on the side of the lid of the pressure cooker. Most cookers will have instructions as to how to cool your cooker down.
• Remove the beans to a colander and drain the water from the beans. At this stage the beans will still be a bit tough.
• In a medium saute pan, add the olive oil and saute the onion until transparent. Add the garlic being careful not to brown it.
• Cut up the chicken sausage in medium size pieces. The kind I bought were fully cooked so I didn't saute them.
• Put the garlic, onion, chicken sausage and beans into the pressure cooker.
• Add 4 cups chicken broth. Stir and close the lid securely and pressure cook for 12 minutes on the second red ring.
• When done use the cold water release method and open the pressure cooker once the steam is all gone.
• Taste the beans, make sure they are soft.
• Add 1 box of Fantastic Vegetarian Chili mix and the large can of diced tomatoes.
• Simmer on low uncovered for 20 minutes and serve over your favorite grain and with a piece of home made corn bread.
• Bon Appetit.

Steps:

• Rinse anasazi beans under cold water. Place in a saucepan and add water to cover. Bring to a boil then turn down heat and simmer until beans are tender, about 30 to 45 minutes. When beans are done drain off remaining liquid and cool slightly. Beans should be soft.
• In a large hot saute pan, add the bacon and saute until crisp. Then add the salsa, cooked beans, 1/4 cup of milk, and seasonings and simmer for 5 minutes. In a food processor add the bean mixture and cheese and pulse until smooth. If mixture is too thick, add the rest of the milk. Check seasonings and adjust to taste. Serve immediately.

Steps:

• Wash and soak a pound of beans according to the directions on the package. Drain them and put them in a pot.
• Cover them with water and cook them until they are tender, adding more water if necessary.
• While the beans are cooking, saute chopped onions, minced garlic cloves, and jalapenos in olive oil. Add the vegetable mixture to the beans while they are cooking. Season with cumin, salt, and pepper.

Steps:

• 1. Place pre-soaked beans in a 5 quart Dutch oven. Cover beans with water 2" above bean, bring to a boil, reduce heat and simmer for 1.5 hours. Drain water from beans and replace with 2 cups of fresh water. (I did NOT drain and replace the water. I kept what I had in the oven.)
• 2. Preheat oven to 350*.
• 3. Meanwhile, brown chorizo in a skillet and add to the beans. Add remaining ingredients to the beans and mix well. Cover Dutch oven and bake for 2 1/4 hours or until beans are tender.